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Directions:

Set the timer on the Soup Maker Plus to 10 minutes and the temperature to ‘HIGH’.Add 1 tbsp of olive oil and the sliced chestnut mushrooms. Cook until soft, stirring occasionally using the slow stir button. Remove, strain and place them in a bowl with the chopped parsley, a pinch of salt and the lemon juice. Toss them all together.

Re-set the timer to 30 minutes and the temperature to ‘HIGH’. Add the remaining olive oil, sliced leek and garlic, stirring occasionally.

With 20 minutes remaining, add the rice and 25g of the butter. Stir continuously until the butter has melted and thoroughly coated the rice.

Add the stock and continue to cook on ‘HIGH’, stirring well every couple of minutes. Once the risotto has begun to boil, reduce the temperature to ‘SAUTE’ and continue cooking, remembering to stir well every couple of minutes.

With 5 minutes remaining add half of the sautéd chestnut mushroom mixture, parmesan and the remaining butter to the Soup Maker and stir through. Season to taste.

Once the cooking time has finished pour the risotto into a bowl and allow to relax for a minute or two.